Sheet Pan Blackened Salmon with Garlicky Kale
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From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Modestly adapted from Alex Guarnaschelli’s gorgeous new cookbook, Cook with Me: 150 Recipes For the Home Cook, this sheet-pan blackened salmon with garlicky kale makes a wonderful weeknight dinner. In fact, the recipe is so quick, delicious, and healthy, it’s worth the cost of the book alone. Before roasting, the salmon fillets are coated with olive oil and sprinkled with blackening seasoning — a blend of paprika, cayenne pepper, garlic powder, dry mustard, and oregano — which is delicious in and of itself. Then, before serving, the salmon is drizzled with honey and lime to brighten the flavor. The garlic-tossed kale is roasted right alongside the fish until slightly crispy, making a lovely side dish.
What You’ll Need To Make Blackened Salmon with Garlicky Kale
Step-by-Step Instructions
Begin by making the blackening seasoning. In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon salt. 
Stir until evenly mixed and no lumps remain.
Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil.
Sprinkle the spice mix evenly over the salmon.
Prepare the Kale: In a medium bowl, combine the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt.
Using tongs, toss well.
Arrange the kale all around (but not covering) the salmon; it’s okay to pile it up a bit, as it will shrink significantly as it roasts.
Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish.
Serve immediately and enjoy.
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Sheet Pan Blackened Salmon with Garlicky Kale
From chef Alex Guarnaschelli, this sheet-pan salmon with kale makes a quick, healthy, and seriously delicious weeknight dinner.
Ingredients
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- Salt
- 5 tablespoons extra virgin olive oil, divided
- 4 (6 to 8-ounce portions) salmon fillets, skin on
- 1 bunch Tuscan kale (about 8 ounces), stems removed, leaves torn into bite-sized pieces
- 2 garlic cloves, minced
- 1 tablespoon honey
- Grated zest and juice of 1 lime
Instructions
- Preheat the oven to 400°F and set an oven rack in the lower-middle position.
- Prepare the Salmon: In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and ¾ teaspoon salt; stir until evenly mixed and no lumps remain. Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them; drizzle the salmon with 2 tablespoons of the oil. Sprinkle the spice mix evenly over the salmon.
- Prepare the Kale: In a medium bowl, using tongs, toss the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt. Arrange it all around (but not covering) the salmon; it's okay to pile it up a bit, as it will shrink significantly as it roasts.
- Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish. Serve immediately.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 557
- Fat: 41 g
- Saturated fat: 8 g
- Carbohydrates: 11 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 38 g
- Sodium: 591 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This salmon was amazing…and the kale really added an interesting dimension to it! Loved it! Salmon is on our menu a lot, so this has been a great addition to our recipe collection.
The spicy rub is balanced off with the coolness of lime juice and zest. It is a heavenly salmon dish!! Easy!
I didn’t have kale so I used up asparagus instead, with evoo, salt, pepper, and dill. The salmon was awesome prepared this way, and all of it a sheet pan so a gourmet meal within 15 minutes!
This is a go to favorite! My husband loves this dish.
We recently started making more seafood, and not everyone in our household loves salmon. This recipe, though, is amazing… even the non-salmon lovers really like the contrast of the texture of the salmon and the flavors and texture of the kale. And it is so simple! We have been using Wild Alaskan Seafood https://wildalaskancompany.com and the fish is amazingly fresh, and their customer service is outstanding. So easy to use their site and to add to subscription. A great compliment to this recipe and others you’ve shared for seafood. I absolutely love your salmon cakes!!
We made this last weekend for Sunday Dinner. It was a HUGE hit!!!
I added a bit of Dijon mustard to the salmon before putting in the spices simply because we like a bit of tang.
The kale was tender and so delicious. I served it with couscous and sprinkled some toasted pine nuts over the top.
Really was a simple, healthy meal that I felt great about serving and eating.
We will definitely be making it again!
This was amazing! The kale turned out so crispy, almost like chips. The salmon was so flavorful, especially when you would get the sweetness of the honey. I will definitely be making this easy, delicious dish again!
My son and I made this for a weeknight dinner and it was delicious! The honey really added that little “something” extra. Easy cleanup made it even better. Thanks!
This recipe is absolutely delicious and super easy for a weeknight. It comes together quickly and I wouldn’t change any components. A plus is this is a great way to get my kids to eat kale!
Thanks again, Jenn for another winner!
We loved this recipe – made it twice! Once with salmon and once with arctic char. Tasty and super easy too!